GeorgiaTrout with Prunes
Trout with prunes is an unusual and exquisite dish that combines the delicate flavor of fish and the sweetness of prunes. The prunes give the fish a slight sweetness and rich flavor.
Key Ingredients
What you'll need
Ingredients
- 1 largeSee recipes with river trout
river trout
i - 100 gSee recipes with seedless prunes
seedless prunes
i - 1See recipes with boiled egg
boiled egg
i - 100 gSee recipes with boiled rice
boiled rice
i - 1 tbspSee recipes with butter
butter
i - 2 tbspSee recipes with vegetable oil
vegetable oil
i - to tasteSee recipes with ground black pepper
ground black pepper, salt
i
How to make it
Instructions
- 1
Clean the trout, gut, rinse well inside and out. Chop the boiled egg finely. Wash the prunes, pour hot water over them for 15-20 minutes, then squeeze and chop finely.
- 2
Mix rice, egg and prunes in a bowl, season with salt and pepper. Rub the fish lightly with salt inside and outside.
- 3
Melt butter and thoroughly grease the trout with it. Stuff the belly with the prepared filling, sew up with cooking thread or fasten with toothpicks.
- 4
Grease a baking tray with vegetable oil, lay the fish on it. Bake in an oven heated to 200°C for 45-50 minutes.
- 5
Remove the cooking thread or toothpicks before serving.
Frequently Asked Questions
What fish can I use instead of trout in the Georgian recipe with prunes?
Trout can be replaced with salmon, carp, pike, or zander — the fish just needs to be large enough to stuff. A small trout weighing 400–500 g is ideal for this recipe.
What to serve with Georgian trout with prunes?
The traditional Georgian sides are boiled rice or fried potatoes with herbs. A fresh vegetable salad with coriander and pomegranate seeds also pairs beautifully.
Can you store baked trout with prunes and for how long?
Yes, store in a sealed container in the refrigerator for up to 2 days. Reheat in the oven at 160 °C (320 °F) wrapped in foil to prevent the fish from drying out.
Can I make trout with prunes without eggs in the stuffing?
The egg acts as a binder for the stuffing. Without it, add a little extra butter or replace the egg with a spoonful of sour cream — the stuffing will hold less firmly but the flavour remains.
Why does the prune and rice stuffing leak out of the fish during baking?
Stuffing leaks when the fish is cut too deeply or the belly is not sealed tightly enough. Secure the opening with toothpicks or sew it with kitchen twine, leaving a small gap for steam to escape.
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